You know the cozy feeling you get at the end of a long day when you put on your worn flannel pajama pants and throw a holey afghan over your shoulders so you can cuddle on the couch with a really good book?

This soup creates the same feeling: pure bliss and comfort.

In a bowl.

The Ingredients.

serves 8

1 (10-ounce) package frozen chopped spinach, thawed and drained (it was buy1 get1 free day when I made the minestrone!)

1/2 cup chopped onion

1/4 cup butter, melted

1/4 cup all-purpose flour (I used a gluten free baking mix)

2 cups milk (I used low fat)

1 cup water

1/2 teaspoon kosher salt

1/4 teaspoon ground nutmeg

1 (16-ounce package) Velveeta, cubed

The Directions.

Use a 4-quart slow cooker. Put the spinach into the bottom of your slow cooker. Add the chopped onion. In a mixing bowl, whisk together the butter and flour to form a roux (you could do this on the stovetop, but I usually melt the butter in the microwave and then stir in the flour) Slowly add the milk and water to the bowl. Add salt and nutmeg. Stir well to combine, and then pour mixture into your slow cooker on top of the spinach.

Add velveeta. Cover and cook on low for 5 to 6 hours, or until the onions are translucent. Stir well before serving in soup bowls (or bread bowls if you're fancy!)

The Verdict.

This is a creamy and decadent soup that will definitely take the chill off a cold day. The kids lapped their servings up as an afternoon snack before heading out to the soccer field. This was plenty filling for me, but Adam had his with a salami sandwich for dinner.

Stephanie, this looks fantastic! I star my favorite recipes in Google Reader to try later, and looking back I see that every single post you've made since I started following you has been starred! I love it! Thanks so much for all of these great posts!

I just found your blog and I am so excited to try many of these recipes this winter. We currently live overseas (Belgium) and there is no Velveeta. The closest product would be UHT cheese slices that look a bit like velveeta or kraft slices. Any suggestions?

Hi Stephanie, what a lot of amazing material you have on here! Might suggest ricotta as a cheese substitute with maybe some Parmesan or Cheddar or Fontina (as AmyJ said) or Gruyere to add a bit of that rich cheese flavor but not enough so it's oily as Stephanie said can happen.

I saw this yesterday and since I love love love spinach, I had to make it. I used a can of cheese soup instead of the velveeta (since I had everything but), and it worked really well. Tasty tasty soup. My 16yo step-daughter said, "It would be really good if not for the spinach" which means I think she liked it, she just didn't want to admit it.

I made this soup for dinner tonight but when I got home and looked in the pot it looks as if my velveeta didnt 'break down'. It has little chunks (not full cubes) of velveeta floating in the soup. Did I do something wrong? I just bought all the ingredients yesterday so it cant be that anything went bad...Any suggestions?

To all the ladies (gents) who have an aversion to or can't find Velveeta, I used two bricks of cream cheese in place of the Velveeta. SO GOOD!! I felt like I didn't quite perfect it though, it was really rich and thick. When we reheated the leftovers (what little leftovers there were) we did so with a good amount of milk and it was so delicious. I feel like you could use Neufchatel or less cream cheese or maybe add a little more milk to begin with... I will experiment the next time I make it!